Some Cool Ideas For A Hot Barbecue Season uticaod.com Whether you like to smoke it or fire it up, preparing your meat for a backyardbarbecue can be more daunting than asking your parents for money - again. That's why we tracked down these local chefs to get the lowdown on smokin' your burgers, butts
How To Make Memphis-Style Ribs At Home canada.com Authors George Siu and Park Heffelfinger say that real barbecue takes a commitment of considerable time and effort. For those who need a hit of barbecue, but are low on time, this recipe will knock a few hours off.
Smart Grilling Safety For Barbecue Season MSNBC Whether your barbecue uses charcoal, wood, propane or natural gas, don't even think about firing it up until you are sure it's safe.
Operation Paperclip was the secret plan at the end of World War II to bring many of the best Nazi scientists - especially the ones who'd worked on Hitler's V-2 rocket program -- to the U.S.
June 25, 2008
George Washington was more than the Father of this Country. He was the Father of Modern Barbecue.
His diaries are filled with juicy references to that "succulent boar" we gorged on in Alexandria, or that superb hunk of venison cooked so slow over the fires that it fell off the bone. Of course, if a meal displeased him, he could be as tough as, well, the meat.
“It was stringy beyond belief; even Franklin, who’ll eat anything, couldn’t stomach it.”
Both before and after the Revolutionary War, Washington frequented barbecues along the Potomac River, as Mary V. Thompson notes in "Cornbread Nation 2: The United States of Barbecue."George even hosted more than a few barbecues of his own, giving one in May 1773 and buying "45 weight" of flour "for barbecue," presumably to make the bread or biscuits that were part of the spread.
After he put the young country (and barbecue) on the map, other candidates continued the barbecue tradition on the grounds of county courthouses all over America with the scheme of offering free food in return for an opportunity to share their opinions with the dining public. It would certainly have worked with me.
Contrary to popular belief, barbecue didn't originate in this country. The word, itself, derives from the carib word babracot, which was the cooking technique the Caribs used long before we, of course, perfected it.
Although initially associated with poorer citizens, barbecue, today, allows the food snobs and elitists to get in touch with the “common” man. Mainly, it’s because just about any barbecue is better than the tripe they usually review.
When barbecue regions of the country aren’t fighting with other barbecue strongholds, they’re fighting with themselves.
There are North Carolinians who contend that the only true barbecue is cooked around Lexington, in the central part of the state. Then there are those who declare that only the barbecue "down east," around a town called Goldsboro, has authentic, down home, melt-in-your-mouth flavor.
There’s a debate in Memphis on what constitutes Memphis Barbecue. For some, it’s dry-rub ribs, for others, it’s wet ribs. I’m not as picky.
For noted food writer Calvin Trillen, Arthur Bryant's in Kansas City was practically a religious experience. I’ve worshipped there myself.
And Texas, well…you don’t want to mess with Texans on the subject. I told one I liked beans in my chili and he didn’t speak to me for 10 years.
And don’t think just because you got some grill working in the backyard you’re barbecuing. You’d definitely be skewered by any aficionado on the subject for saying you’re doing anything else but grilling.
Real barbecue is slow cooked over indirect heat and the smoke that’s produced contains many components that inhibit the growth of bacteria and fungus. Meaning, if you need any excuse for eating it, it’s healthy for you.
So…which tastes best on the grill, pork or beef? A tomato-based or vinegar sauce? Mesquite, charcoal, hardware, hickory? From where?
George would expect you to have some answers real fast.
Share the Eye:
Texas Chili g6csy.net The main differences between Texas chili recipes and those other chili recipes is that "real" Texas chili has no beans and the main ingredient, after the meat, is chili peppers - whether chopped, diced, powdered, or liquified. Oh, and Texas chili just tastes better."
The History Of Barbecue 3men.com The roads of the Southern United States are lined with a succession of grinning pigs, advertising the availability of barbecue in countless restaurants. The origins of barbecue in the South, however, are traceable to a period long before the smiling pig became a fixture on Southern roadsides.
Supermarket Sleuth | Barbecue Sauces Miami Herald When it comes to the ''summer grilling season,'' the Sleuth agrees with Miami Herald wine critic Fred Tasker: Why anyone would want to stand outside over a hot fire in South Florida at this time of year is beyond both of us.
still thinking about today...
Where does the best barbecue come from?
18% 24% 18% 18% 24%
Mr Peterman, you were lucky that your Texan friend was willing to talk to you a mere ten years later.
I have some insight into the Texan attitude toward food, having married into a Dallas family. According to my mother-in-law, there are only two kinds of food in the world, Texas food and Yankee food. The other stuff could be from INDIA for all she cares; if it's not Texan, it's Yankee. And that's that. Even Carolinians and Georgians count as Yankees in this context because they're not Texan. Hey, I'm just explaining my ma-in-la.
While there are still plenty of states I have yet to visit, I must confess that barbecue is one cuisine in which the good woman might actually have a point. I hail from southwest Missouri, not far from Kansas City and had plenty of barbecue growing up. Here in New York, barbecue has as honored a place among the many cuisines accurately and splendidly represented in our restaurants. But I've never had barbecue quite like what I get in Texas. And, in view of other experiences I've had there, including bigotry, violence, and grief, I daresay their championship barbecue is virtually the only thing I like about the state.
I do believe that bringing up the subject of slow-cooked, tender, baby back ribs that have been smothered in a tangy, yet sometimes sweet, tomato based sauce, when the nearest BBQ joint doesn’t open for at least another ten hours; should be outlawed by the Geneva Convention as cruel and unusual punishment.
I’ve developed such a hankering for “Carson’s†ribs (based in Chicago, but you can have them shipped overnight to your doorstep) from just reading about today’s topic that I doubt I’ll be getting much sleep. The second best thing about these ribs is the bag of rib tips they send home with you. You must get out the full length bibs, towels (real towels, not paper) and plenty of “Wet Wipes†for this meal.
With that said, I don’t think I’ve been to a pig roast that I haven’t enjoyed. It’s merely a matter of degrees on the “Bliss†scale. Perhaps “Gluttony†should be our next deadly sin topic, but only after a reasonable amount of time has elapsed from this discussion.
Greetings. I have a higher and grander standard of principle than George Washington. He could not lie; I can, but I won't.
Barbecue. I live in NC, on the coast. I am in the restaurant, tavern business. I specialize in local southeastern NC seafood. I have had this restaurant (opened its doors in 1947) since 1986.
Barbecue. In NC, its not just food, its a religion. There is "Eastern" barbecue (whole hog, vinegar base sauce) and "Lexington" or western barbecue (pork shoulder, vinegar and ketchup based sauce). Barbecue is pork (sorry Texas). The art of cooking a whole hog (pig pickin') is a social event. It takes 6-8 hours for a 100lb pig. It's then pulled from the bone and chopped if desired. It should be served with baked beans, red cabbage cole slaw, hushpuppies, and sweetend iced tea. The beer and bourbon is part of the cooking process.
Barbeque. Whole hog, vinegar based sauce, hickory smoked on gas or charcoal. Thats it, thats all you need to know.
I think the only possible way to come to any form of a "Best Barbecue in the Country" consensus is for us to charter a bus and sample our way across America. Even if at the end of the journey a decision could not be made, it would have been worth the trip. I recommend bringing along a defibrillator or two for between meals. Plan on a least a fortnight.
Dutchman said...
While I admire Neptune's passion on the subject, I think perhaps he's a little
close to the situation to be totally objective. Furthermore, those in these barbecue strongholds, should probably disqualify themselves as being incapable of non-prejudicial judgment regarding the best BBQ.
Whereas I am not. That said, I've tried the bland vinegar based chopped pork in NC, in all the best places, and it does not stack up to Memphis dry rub ribs or anything from Kansas city. Frankly, I can't even give NC basketball anymore.
Tony D said...
I'm from New England and I suppose that makes me a "true" Yankee. I'll take a clam bake over BBQ any day.
Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes.
jmr said...
As I born-and-bred New Yorker (who has never been to NC, Texas, or Kansas) I can't claim any real authority on the barbecue debate. I do have a pet peeve with friends who slather some bbq sauce on ribs throw it on a super hot grill and think their eating something other than tough, tangy mystery meat. I do know that's not how to cook ribs, if nothing else. If we open this debate up to pizza, though, I can school you all--and please no Chicagoans claiming that sweet-doughed, sauce-on-top pie is anything other than pizza purgatory.
Dutchman:
Your point is well taken. I remember seeing a recent documentary on the rivalry between New York and Chicago style pizza. Pizzas of both styles were delivered to local fire departments (the ultimate, archetypal pizzavores) and the results were predictable. The Chicagoans preferred Chicago style and the New Yorkers preferred New York style. What a shocker! So, a third city became the testing ground. The L.A. fire department voted for New York style by 80%.
SSJ:
Let's do it! Everyone on the board can trade tour guiding duties! You can be the Chicagoan, Captain Neptune can be the Caolinian, etc. In every state, the tour guide is paid for his work with free barbecue. What a grand excursion. Just be sure not to wear any Peterman clothes at mealtime. Spilled barbecue sauce, you know.
Tony D:
Why choose? I love a clam bake and I love barbecue. Man shall not live by clams nor pork alone. Have one for breakfast and one for lunch. I see no problem here.
Tony D said...
Well my pirate friend, I don't eat pork. However Texas brisket is another matter.
Gia said...
I was taken by some of my New York City friends to Hill Country barbecue, and
if you like brisket, I can't imagine it being much better. And it's a little closer than Texas.
Under a banner of peace and harmony, this old Chicago boy will stand down on the great pizza debate and abdicate our world dominance in that arena. When it comes to our hot dogs however, then we are treading on sacred grounds and I cannot be held responsible for my actions.
Meanwhile, talk amongst yourselves. I'm going to "Portillo's" for dogs and ribs for lunch!
True enough, Tony, abstaining from pork certainly does change the options here. Though I don't imagine that has much to do with being a Yankee. My Missourian brother and Chinese sister-in-law and their kids also don't eat pork.
As for the issue of brisket and other non-porcine barbecue options, I maintain a wide open mind. This is an issue to take up with the good captain who insists that "barbecue IS pork". Interesting because, in negating those time-honored Texas traditions, he sounds very Texan (back to the whole "my way vs. Yankee" concept).
Anyone up for some good Mongolian barbecue?
Well, a subject we can finally get our teeth into!
Tonight I'm having a Tex-Mex style BBQ (Hey, it's California what did you expect?). After reading today's posts, I thinl a BBQ is the only way to end my day.
To: DreadPirateRoberts,
That was a point well taken about the Viet Cong. I don't know if I've knowingly done business with a former VC. Having travelled in Asia, I adhere to the "loss of face" ethic. I won't ask. I was in a unit that dealt with the VC in a very harsh manner. So it's a problem for me. Neccessity is the Mother of Invention. But if someone was known as a torturer, a killer of women and children (as many were) I would not do business with them. Honor trumps neccessity. There is a way to turn down business without the "loss of face". They know why, but it's not discussed. Sometimes you do business through a third party to save face. "When in Rome you do as the Roman's do....."
I have a number of former "South Vietnamese" friends who are my advisors in these matters.
I wonder what it will be like to do business with some Muslims when this current series of wars is over?
drdgscott said...
For the past 15 years, I have conducted an informal personal survey I call "Ribs across America." I have eaten barbequed ribs in practically every state in the lower 48. In my opinion, the best ribs in America are served out of a shack just south of the race course in Saratoga, New York. They dig a pit behind the shack and slow roast all summer long. The dry ribs at the Rendevous in Mephis are superior, and while Corky's ribs are some of the best wet ribs I've ever had, it's their potato salad that makes them a must-stop.
In terms of barbeque style, there's not much in life that can compare with eastern North Carolina barbeque -- the vinegar based sauce (Flip's is some of the best) in infinitely superior to any tomato based barbeque I've ever had.
I've found that the trick to brisket (no matter which rub or sauce you prefer) is to hang it while smoking so that the fat around the hock can drip down through the meat. A whole brisket should take no less than 24 hours to prepare. If you cook it any faster, it's ruined.
If you like to barbeque turkey, do it whole, do it slow. Take a can of beer, drink half, crush it down to the level of the remaining beer, and place it in the cavity, allowing the beer to evaporate up through the breast while cooking.
Alright NOW I'm Hungary. The Great BBQ debate, Growing up in Nothern WI we grilled Burgers of Brats with cheese & put peas in our chili....That's about it ~ Pig Roasts were a big deal but it never was considered a BBQ up her eit smore of a roast.
The first time I ever had actual a real style of BBQRibs I was in my early 20's & a friend in the Chicago area was making them. Talk about a great meal.
Since then I have travelled to Memphis & Texas and have had thier styles of BBQ also ~ They were both good & I would love to get back to each place & eat more. Sign me up for the road trip ~ Although in WI you will all have to settle more for grilled than BBQ'd but I promise after 1 Beer Brat & a can of Beer you will not be sorry....
As for the Pizza debate, I will have to follow Mr. Peter Lakes lead & step aside, & also agree with the Hotdog statement. To be able to get down there sometime yet this summer to get a dog would be a wonderful thing in my life right now.... Dream'n of the Magnificent Mile & Hot dogs now.....
Jsut wondering but is Carson's the place that Hawkeye had Ribs delivered from in a M*A*S*H Episode or were they from a place in Ohio? Anyway that sounds like an EXCELLENT Idea also...
Lovey said...
Although I don't eat meat, I'm both proud and somewhat ashamed to live in a small town which hosts an annual "Hog Day".
Aside from the music, rides, deep fried candy bars and hog calling contest, the festival has a BBQ contest.
If you're searching for genuine southern BBQ made by the skillful and practiced hands of /real live southerners/, look no further than Hillsborough, North Carolina every year around this time.
It's two days of pig worship in the sweltering heat.
drdgscott:
I would be most grateful for the name and address of that place in Saratoga. My Texan in-laws live up there now and we would all love to check it out. I'm hoping to take my daughter up for the races this summer.
Dutchman said...
Fortunately Mr. Lake is out to lunch, so I can slip this in. I think hot dog and burger
awards have to go west to L.A, and bastions like Pinks and Tommys, with the original
50 year old grill still working.
The problem with Chicago hot dogs is the same problem with their pizza. Piling
stuff on that's not needed. Overcompensating for being the Second City.
Ooops, I have to go. A super rush rib delivery from the place in Illinois, Mr. Lake mentioned. I do take his advice on some things.
rings90,
I thought I should mention that "Taste of Chicago" (you are probably familiar with this) kicks off this weekend and usually draws in excess of 1.5 million hungry souls for the week.
The upside is that you can get all of the best barbecue ribs, hot dogs and Italian beefs you can sink your teeth into in one place (some pretty decent pizza too!) and then top it off with an "Original Rainbow Cone" for desert.
The downside is that its always hot, humid and very crowded; which means you have to scarf down the Rainbow Cone before it melts and can't savor it the way it deserves to be.
If you can't wait to get down here for the hotdog, Portillo's will also deliver nationwide http://www.portillos.com/ and they have good dogs, beefs, and pretty decent baby back ribs too. The best hot dog place is probably "Willy's Wienie Wagon" but I'm not sure it's still open.
Hey everybody, The J. Peterman "7th Annual Dog-Days Sale" started today!
"Taste of Chicago" (you are probably familiar with this)"
I am very familiar with it ~ It's the reason I ever took my first trip to Chicago.... I don't think I've been to it in about 10 years, so I'm sure many names of the places offering crusine have changed & then there is always the dessert staples ~ Eli's for Cheesecake... If that place ever changes I swear it may just break my heart.
One of my Favorites is the Russian Tea Time located on Adams Street, I walked my sister & mother from the Water Tower Place to the the Russian Tea Time on Adams on one of our first shopping trips there. My sister was ready to kill me.
I may have to order some ribs form Portillos for a get together in August. Thanks for the link.
To: Dutchman,
I go to "Pink's" a couple of times a month, usually late at night. The original "Tommys" is still the best. Even though there is an excellent chain of "Tommys", I prefer the original location. It's about nostalgia. The original "real life" Tommy lived down the road from me. His death was a tragic loss to chili-burger lovers in this city. There's also a "Cupid's" hot dogs in the Valley that's very good.
Chicago has phenomenal food, including some fabulous Mediterranean stuff pretty near the Steppenwolf Theatre. They also have a decent Greek town and some really great sushi in spite of being a landlocked state (no, Lake Michigan doesn't count).
But the culinary wonders of Chicago suffered a tremendous blow with the closing of Berghoff's Cafe. This glorious downtown establishment with an enormous mahogany bar and enormous Wiener Schnitzels, magnificent enough to make any native Austrian jealous, also proudly displayed Chicago's liquor license #1 on its wall. After the repeal of prohibition, they had been the first in line for the new liquor licenses.
Chicago is probably my second favorite city in the nation (though it's a close race with San Francisco) but Berghoff's was a tragic loss.
jmr said...
PeterLake, I truly appreciate your gracious concession on the pizza front. Though I have only limited exposure to Chi-town dogs (in my dim recollection they lack the snappiness of Jewish deli beef dogs--ever try Katz's or 2nd Ave. Deli? Yum) I'll give Hot Dog supremacy to Chicago.
JillyBean said...
Lovey:
I don't eat meat either. But, (dare I say it?) barbeque TOFU is delicious!
I know, I know- barbeque tofu is blasphemous according to you aficionados out there. So if you need an excuse for eating it, it’s even healthier for you. ...and healthier still for the cow.
Sorry, I had to go there!
As a transplant to North Carolina, I was shocked by the vitriol that surrounds the great barbecue debate. In the eastern fringes of the state, apple cider vinegar and pepper flakes are the only sauce ingredients. As you move west, tomato, mustard and other additives join the recipe.
I'm addicted to my smoker, and had the best experience with a hickory-smoked corned beef.
DPR,
Berghoff's was indeed a tragic loss to the Windy City. Did you know that you can still buy their beer and root beer in some marketplaces? It doesn't compensate for the loss of their Wiener Schnitzels and red cabbage but they still make some pretty good suds.
Gone To Texas said...
The best BBQ I've had in Texas so far is at the Country Tavern in Kilgore for pork ribs and the Salt Lick in Driftwood (near Austin) for brisket. Have had truly ecstatic experiences at both.
So far today I've gained 15 lbs. raised my LDL cholesterol by at least 100 points and have a sudden desperate need to hybernate for at least a month just from reading these posts!
jmr,
I haven't had the pleasure of trying Katz's but I just toured their web site and their delivery menu photos brought tears to my eyes ..... corned beef, pastrami and sliced tung.. oh my!
JillyBean,
Quick, pass me the tofu. I do enjoy it barbecued and pan seared with veggies and olive oil, but hold the tofurkey shaped like drumsticks, that is an abomination.
to all,
"eat well, live well, and be happy"
SSJ:
You MUST try Katz's Deli the next time you're in town. In addition to great food, it's a very important movie location. Kat'z Deli is where Harry met Sally for lunch. There's a sign over the table commemorating... shall we call it "the climactic scene"?
DPR,
If that's the typical reaction to the food, I'm booking my flight now!
SSJ:
If you want to have "what she's having", order pastrami on rye with a side of potato salad. I like to wash it down with vanilla egg cream.
I fly out in the morning, to Chicago. To do list: (1) Eat a Chicago hotdog (the BEST) (2) Chicago Pan Style Deep Dish Pizza (#1 in my book)!
Have the best 4th of July, all! See you again in July!
To: rings90,
I lived up in the Fox Valley for about two years during Grad school. They even put spaghetti in the chili, and served with a side of corn bread (actually it was very good)! So...do you think Brett Favre has really retired)!?! : )
I should have said "they put spaghetti noodles" in the chili.... and the water fountain is called a bubbler!
Lovey said...
JillyBean:
Care to share your recipie?
Gia said...
I've heard (although i'm not sure of the veracity of this) that baby back ribs
actually come from Denmark. Could this really be true?
La Donna,
I hope you enjoy my old stomping grounds. Try to catch the fireworks on the lake.
It is worth noting that, 1¼ hours before it closes, the poll on this topic is the most evenly contentious we have yet had. None of the five options has more than 24% or less than 18% of the vote.
DPR, One can only conclude that great cuisine knows no boundaries nor accepts any limitations.
Why do I say "Barbecue is pork"?
Pigs and corn. Seperately the meat of the hog and the grain of the cornstalk have enriched the diet of people around the world for at least eight thousand years. In combination, they have meant the difference between life and death for individuals, families, even entire communities. In the American South, no other edible substance has meant more to the populace in nearly four centuries of history than pork and corn.
From snout to tail, the pig is a walking meat market.